What characterizes a rustic panettone glaze, and what differentiates it from a traditional glaze? What technical choices and ingredients allow you to obtain a coating with an irregular appearance and a marked structure? And how is it made? What impact does it have on the… …
The classic panettone dough involves the use of wheat flour, sugar, chicken eggs, "natural yeast made from sourdough", butter, salt, raisins and candied orange peel. Ingredients such as honey, vanilla, malt, cocoa butter, milk or derivatives, and flavourings… …
I can't think of a more delicious panettone icing than this. The unmistakable pleasure of cocoa and the unique aroma of hazelnut, combined with the sweetness of icing sugar and the crunchiness of whole hazelnuts and sugar grains:… …
When you discover that you can make your own chocolate chips, you are at a turning point in the production of your own great leavened products. At least as far as the freedom to customize your product is concerned. You will no longer be forced to… …
Raise your hand if you love chocolate! I could raise them both, I like it so much. Especially the dark one, perhaps with hazelnuts! Well, if you love chocolate you probably also love chocolate Panettone, or chocolate Colomba.… …
Icing for Panettone Panettone Milano, the original and most traditional of all, is born without icing. Its pride is precisely that of knowing how to give intensity of flavor through its consistency alone, made of soft crumb, fragrant and...
Many recipes for large leavened products, such as Panettone and Pandoro, require the use of custard. The usefulness of this ingredient lies first and foremost in the softness it gives to the finished product, and if made with corn starch it also contributes to better honeycombing. …
